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Gluten Free | Low FODMAP | Vegetarian
250g Brown Rice (I used two 40 sec cups)
1.5 Cups of GF Corn Flakes
1 tsp of finely chopped Spring Onion (only the dark green part)
1/4 tsp of Ground Cumin
1/2 tsp of Italian Herbs
1/4 tsp of Paprika
2 tsp of Gluten Free Flour
1 tsp of Lemon Juice
Pinch Salt and Pepper
80 g of Pizza Cheese Mix (combination of cheddar, mozerella and parmesan cheese)
1 TBSP Pine Nuts
1 TBSP of Low Fat Mayo
1/4 tsp of Sriaracha
1 TBSP of Tomato Sauce (Ketchup)
1 tsp of finely chopped Green onion (dark green part only)
Place the cornflakes into a reusable zip lock bag and using a rolling pin, roll flakes into a fine powder. Place into a small bowl
Cook the Brown Rice according to the packets instructions
Mix the Rice, Spring Onion, Spices, Lemon Juice, nuts and Cheese in a large bowl
Break one egg into a separate bowl and whisk slightly, add into the rest of the ingredients and mix until well combined.
Gradually add in the flour until the mixture has bound together (you may need less or more flour depending on the consistency of the mixture)
Break the second egg into a small bowl and whisk.
Mould tablespoon sized balls and toss in the egg, then in the cornflakes and then place onto a lined baking tray.
Cook Arancini balls in a 150 degree celcius preheated oven and cook for around 15-20 minutes (check at 15 and keep checking every few minutes after that)
To make the dipping sauce, combine all of the ingredients and mix well.
Serve the Arancini balls with the dipping sauce while theyre still hot.
Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram
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